These Hot Cross Buns are delicious and perfect for Easter and Spring brunch. They have a sweet dough with run-soaked fruit and topped with a classic, white icing for the cross.
Line a 10-inch or 9x13-inch baking pan with parchment paper. Home Chef Tip: Scrunch up the parchment paper under water, squeeze out the water, and press it to the shape of the pan.
Mix the dough: In a large mixing bowl, add all the dough ingredients and mix together (including the egg). Mix the dough until it's soft and stretchy. It should be pretty sticky.
Form the buns: Divide the dough into 12-14 dough balls (about 3.75 ounces each; about ⅓ cup approximately). Again, you can grease your hands with oil to prevent the dough from sticking.